WASHINGTON, DC - The National Restaurant Association's 2025 What’s Hot Culinary Forecast is here, revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite.

“This year’s forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet,” said Dr. Chad Moutray, Vice President of Research and Knowledge for the National Restaurant Association. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences.”

In the “top ingredients” category, diners are expected to be ‘shrooming in 2025, a press release shared. Well, not exactly, but functional mushrooms are expected to become a real hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts. Meanwhile, hot honey—a sweet-and-spicy sensation—is heating up everything from pizza to ice cream, the release went on to note.

The top 10 overall trends for 2025 include:

• Sustainability and Local Sourcing
• Cold Brew
• Korean Cuisine
• Hot Honey
• Vietnamese Cuisine
• Hyper-Local Beer and Wine
• Fermented/Pickled Foods
• Wellness Drinks
• Creative Spritzes
• Value Deals

“Macro trends reflect the bigger-picture priorities of today’s consumers, extending beyond just what’s on the plate to convenience, creativity, and efficiency,” Moutray added. “As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year’s forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience.”

The National Restaurant Association surveyed nearly 300 culinary and industry professionals in the United States in October 2024.

For more details on each of the emerging trends, click here. And keep reading ANUK for more foodservice insights!